One Pot Orzo with Mushrooms, Browned Butter, and Thyme
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
283 kcal
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Course
Main Course
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Cuisine
American
One Pot Orzo with Mushrooms, Browned Butter, and Thyme
Description
This recipe starts with melting butter over high heat until it foams and turns a deep brown color, which imparts a nutty aroma and flavor to the dish. Diced onion and fresh thyme are added next and sautéed briefly to soften the onion and release herbaceous notes.
Sliced cremini mushrooms are then cooked with salt until their moisture evaporates and they become deeply browned, enhancing their umami character. The orzo pasta is stirred in to coat it evenly with butter and vegetables before adding chicken stock or vegetable broth.
The mixture is brought to a boil, then simmered covered until the orzo absorbs the liquid and becomes tender, about 15–20 minutes. The finished dish offers a combination of creamy texture from the butter and broth, and meaty mushroom flavor balanced by thyme.
This orzo is best served fresh as leftovers can dry out and lose texture. Variations include substituting mushrooms or switching to olive oil for a vegan version. Using pre-sliced mushrooms can save preparation time.
Ingredients
- 4 tablespoons butter
- 1 yellow onion diced
- 1 lb. cremini mushrooms sliced, aka baby portobello mushrooms
- 1 tablespoon thyme or 1 teaspoon dried, fresh
- 1 cup orzo
- 2 cups chicken stock or vegetable broth, or broth
- kosher salt to taste
- black pepper to taste
Instructions
- In a large skillet with a lid (or a dutch oven or large pot), melt the butter (4 tablespoons) over high heat. Whisk constantly until it turns foamy and a deep brown color.
- Immediately add the diced onions and fresh thyme (1 tablespoon) and turn the heat down to medium. Be prepared for it to splatter a little bit! Stir and sauté for a minute until onions soften a bit.
- Add the mushrooms and 1/2 teaspoon kosher salt. Stir to coat the mushrooms, then sauté for about 5 minutes, stirring only occasionally. This will allow the moisture from the mushrooms to be drawn out and evaporate- if you stir it too much, this will take longer. The mushrooms are done when there is almost no moisture left if you stir it and they are a deep brown color.
- Add the orzo (1 cup) and stir to coat each piece in butter.
- Stir in the chicken or vegetable broth / stock. Bring to a boil, turn the heat to low, cover, and simmer for 15-20 minutes (or until orzo is fully cooked and liquid is absorbed), stirring occasionally so the orzo doesn't stick.
- Season to taste with kosher salt and black pepper. Serve immediately.
Notes
- Using pre-sliced, pre-washed mushrooms saves prep time.
- Any mushroom variety can be used depending on cost and preference.
- This dish is best served immediately to avoid orzo becoming mushy; reheat with added butter or oil if needed.
- For a vegan option, replace butter with olive oil and cook mushrooms longer to develop flavor.
- To make gluten-free, wild rice can be substituted but requires longer cooking and liquid adjustments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 539mg | 22% |
| Potassium | 589mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 15.4mg | 17% |
| Calcium | 35mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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